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Herb-Crusted Black Beans Tacos with Whole Wheat Pasta
A herb-crusted vegan black bean taco dish with zucchini and sweet potato, finished with miso paste, smoked paprika and coconut milk, served over whole wheat pasta.
Ingredients
Instructions
Drain and season the black beans, then saute them over medium-high heat until well browned, about 10 minutes.
Add the zucchini and sweet potato, cooking until softened, about 8 minutes.
Stir in the miso paste, smoked paprika, coconut milk and nutritional yeast for a final minute.
Cook the whole wheat pasta separately and drain.
Let the beans simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the whole wheat pasta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
